Hash Brown Bruschetta

Crispy Hash Brown pancakes serve as the bread for a traditional basil, tomato bruschetta.

  1. In medium bowl, place hash browns. Season with salt and pepper to taste. Mix.
  2. Divide hash browns into four equal portions. Flatten each into 1⁄4 -inch thick pancake.
  3. In medium nonstick saut√© pan over medium-high heat, heat vegetable oil. Add hash brown cakes. Cook 5 minutes on each side, or until browned. Reserve.
  4. In medium bowl, combine tomatoes, Parmesan cheese, garlic oil and basil. Season to taste with salt and pepper. Mix well.
  5. Arrange hot potato cakes on plate. Top with tomato mixture and serve immediately.

  • Serve as an appetizer or signature side.
  • For additional flavor, drizzle with balsamic reduction.
  • Use any Simply Potatoes® shred variety with this recipe.

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